A few weeks after adding fruit to a portion of pale sour beer, i noticed some white mold hanging out on top of the fruit. I never noticed any mold during the beer's 8 months in secondary. I don't plan on touching it for a while, I'm just curious if this is common.

Haha yes, I was looking at the wiki article, yum, "The flavor contributed by Brettanomyces is often called barnyard, but has also been described as gamy, or as smelling like damp wool, leather, wet fur, a sweaty saddle or horse blanket, or a butcher shop." Wet Dog Ale? It even smelling like a saddle might be enough, but a sweaty saddle, that is a whole 'nother dimension.